Open AccessFermentation temperature and wort composition influence on diacetyl and 2, 3-pentanedione contents in beer
Author(s) -
Dušanka J. Pejin,
S Olgica Grujic,
L Sinisa Markov,
D Suncica-Tanackov Kocic,
Dragoljub Cvetković,
J Ilija Tanackov
Publication year - 2005
Publication title -
zbornik matice srpske za prirodne nauke
Language(s) - English
Resource type - Journals
eISSN - 2406-0828
pISSN - 0352-4906
DOI - 10.2298/zmspn0508229p
Subject(s) - diacetyl , fermentation , chemistry , food science , composition (language) , philosophy , linguistics
Diacetyl and 2,3-pentanedione are important constituents of beer sensory properties. A new GC/MS method for diacetyl and 2,3-pentanedione content determination was developed. This method was applied for the determination of diacetyl and 2,3-pentanedione contents during beer fermentation (primary fermentation and maturation). Primary fermentations were carried out at different temperatures (8°C and 14°C). Primary fermentation temperature had a great influence on diacetyl and 2,3-pentanedione formation and reduction. Formation and reduction rates increased with the primary fermentation temperature increasment. Diacetyl and 2,3-pentanedione contents also increased with the corn grits increasment. Fermentations were carried out with Saccharomyces cerevisiae pure culture, specially prepared for each fermentation. This GC/MS method for diacetyl and 2,3-pentanedione determination was valuable for analysing the influence of wort composition or fermentation conditions such as primary fermentation temperature on their formation and reduction